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Tender okra cooked in a pungent and savory mustard seed paste. This classic Bengali dish, also known as Shorshe Bhindi, is a flavorful vegetarian main that pairs perfectly with steamed rice.
For 4 servings
Prepare the Mustard Paste
Sauté the Okra
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Tender okra cooked in a pungent and savory mustard seed paste. This classic Bengali dish, also known as Shorshe Bhindi, is a flavorful vegetarian main that pairs perfectly with steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 289.21 calories per serving with 5.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Temper and Build the Gravy
Combine and Finish
Serve
Add 1 medium potato, peeled and cubed. Par-boil or shallow fry the potato cubes until golden and add them to the gravy along with the fried okra.
A very popular non-vegetarian variation. Marinate 150g of small shrimp with salt and turmeric, sauté them for 2-3 minutes, and add them to the gravy in the final step of cooking.
For a richer, milder gravy, you can add 1-2 tablespoons of coconut paste or a splash of coconut milk along with the water.
If you don't have poppy seeds (posto), you can skip them. The dish will still be delicious, though slightly less thick and nutty.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Mustard seeds and turmeric powder contain compounds like selenium and curcumin, which are known for their potent anti-inflammatory effects, helping to reduce inflammation in the body.
The fiber in okra acts as a prebiotic, feeding beneficial gut bacteria. Spices like panch phoron can also stimulate digestive enzymes, contributing to overall gut health.
This dish is rich in antioxidants from mustard seeds, turmeric, and green chilies, which help protect the body's cells from damage caused by free radicals.
One serving of Shorshe Dharosh (approximately 1 cup or 165g) contains around 210-230 calories, primarily from the mustard oil and seeds. The exact count can vary based on the amount of oil used.
Yes, it can be a healthy dish. Okra is rich in fiber, vitamins, and minerals. Mustard seeds have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used in the preparation.
The key is to ensure the okra is completely dry before you start cooking. Wash it and pat it dry with a kitchen towel, then let it air dry for a while. Sautéing it in hot oil until lightly browned also helps eliminate any residual sliminess.
Bitterness in mustard paste usually comes from two things: over-grinding or over-cooking. Grind the paste with a little salt and just enough water until smooth. Most importantly, sauté the paste on low heat for no more than a minute. Any longer, and it will turn bitter.
Absolutely. While poppy seeds add a characteristic nutty flavor and thickness to the gravy, you can omit them if they are unavailable. The dish will still be delicious with just the mustard paste.
Shorshe Dharosh is best served with plain, hot steamed rice (bhaat). It also pairs well with a simple dal, like Masoor Dal, to complete the meal.